Ma, Y.; Liu, L.; Hu, G.; Wang, S.; Shan, L.; Chen, J.
Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles. Foods 2025, 14, 1395.
https://doi.org/10.3390/foods14081395
AMA Style
Ma Y, Liu L, Hu G, Wang S, Shan L, Chen J.
Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles. Foods. 2025; 14(8):1395.
https://doi.org/10.3390/foods14081395
Chicago/Turabian Style
Ma, Yanlin, Liangyu Liu, Guanhui Hu, Shuyi Wang, Lei Shan, and Jingyu Chen.
2025. "Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles" Foods 14, no. 8: 1395.
https://doi.org/10.3390/foods14081395
APA Style
Ma, Y., Liu, L., Hu, G., Wang, S., Shan, L., & Chen, J.
(2025). Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles. Foods, 14(8), 1395.
https://doi.org/10.3390/foods14081395